Recovery cake... a big wedge of tasty loveliness to scoff straight after swimming. Recipe by Kathy Findlay
125g sultanas or raisins
150g brown sugar
150g walnut pieces
250ml almond milk
1 egg (or just leave out)
150g self raising flour
1 tsp mixed spice
2lb loaf tin
1) Put the Weetabix, sultanas, walnuts, sugar and milk into a bowl. Break up the Weetabix a little, with a spoon, and stir it all together. Cover the bowl with cling film and leave it in the fridge for at least 3 hours or overnight.
2) Preheat the oven to 180c, 350f, gas 4. Put the other ingredients into the bowl with your Weetabix mix and stir it until everything is mixed in.
3) Pour the cake mix into a greased loaf tin, and cook for 50 minutes. Pop a piece of greaseproof paper over the loaf cake to prevent burning after 30 mins.
Kathy Findlay is an open water swimmer, nutritional therapist and advanced sports and exercise nutritional advisor providing personalised nutritional advice and plans to athletes. foodforsport.wix.com/nutrition
See Kathy’s Instagram account for more recipe ideas: food4sport_